Servings
4
Ready in:
2 hours
Baking time
55 minutes at 190 degrees- fan
Good for:
Breakfast
Gluten-and flour free bread
I keep experimenting and discovering. I am getting problems with oats and flour, so have been trying to create a simple bread. I like this one- try it.
Ingredients
3 tbsp sesame seeds
65 g cooked rice
1 tsp sea salt
2 tsp baking powder
150 g cooked quinoa
3 tbsp whole linseed
2 tbsp sunflower seeds
3 tbsp pumpkin seeds
65 g cooked rice
1 tsp sea salt
2 tsp baking powder
150 g cooked quinoa
3 tbsp whole linseed
2 tbsp sunflower seeds
3 tbsp pumpkin seeds
200 g mixed almond ‘flour’ and whole nuts (walnuts, and whole almonds)
4 medium eggs
3 tbsp chia seeds
3 tbsp Psyllium whole husk
450 g Skyr
4 medium eggs
3 tbsp chia seeds
3 tbsp Psyllium whole husk
450 g Skyr
Instructions
Step 1
Heat oven to 190 degrees fan
prepare a bread baking form with a bit of oil in bottom and along the sides. The form should be ca 1 kg
Step 2
Mix Skyr and baking powder. Leave to stand for 10 minutes.
Step 3
Add remaining ingredients and mix well.
Step 4
Add dough to baking form and bake for 55 minutes
The bread should easily slip from the form.
Leave to cool completely.
Tips
This has become my new stable. You can mix and match the nuts and seeds. The skyr adds the protein and makes it lighter than the simple bread made with olive oil. If you have no problem with oats or oat flour this makes for a lovely bread- see separate recipes. I am just discovering that any kind of flour seems to be a rigger, so I am experimenting. let me know any ideas you would like to add to these breads.
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